Raspberry Coconut Almond Muffins
What Started it all:
1 cup almond flour, coconut flour, melted butter eggs, soy milk, baking powder, monk fruit sweetener, almond extract, coconut extract, shredded unsweetened coconut, frozen raspberries
These delightful Raspberry Coconut Almond Muffins are perfect for a healthy breakfast or a sweet snack. With a blend of almond and coconut flours, they're packed with flavor and have a delightful texture. Plus, the addition of frozen raspberries brings a burst of fruity goodness in every bite!
Ingredients
- 1 cup almond flour
- 1 cup coconut flour
- 1/2 cup melted butter
- 4 large eggs
- 1 cup soy milk
- 2 teaspoons baking powder
- 1/2 cup monk fruit sweetener (or to taste)
- 1 teaspoon almond extract
- 1 teaspoon coconut extract
- 1/2 cup shredded unsweetened coconut
- 1 cup frozen raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and monk fruit sweetener. Mix well to ensure there are no clumps.
- In another bowl, whisk together the melted butter, eggs, soy milk, almond extract, and coconut extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Gently fold in the shredded coconut and frozen raspberries, taking care not to break the raspberries too much.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
These Raspberry Coconut Almond Muffins are not just delicious, but they are also a great way to enjoy healthy ingredients in a fun and satisfying treat. Perfect for sharing with friends or enjoying on your own, they make for a fantastic addition to any meal. Enjoy your baking!